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Show J" 7 '-".I'.Sw Famous Asparagus BRILLAT SAVARIN tells a story o asparagus in the days when it was a food for kings and clergy, long before can-ners can-ners made it a food for people of all classes. The Bishop of Belley was told one day that a head of huge size had just appeared above one of the asparagus beds of his kitchen garden. Everyone ran to the spot and perceived an enormous head that gave promise of an asparagus the size of a column. For days the asparagus- continued to grow and the bishop gave order to the cutler to make a knife big enough for cutting the monster stalk. Came the Day When the appointed day for cutting came, a feast wr.s held, after which the bishop advanced, knife in hand, and followed by the guests. To the surprise of everyone every-one the knife would not cut. T'.:e asparagus was a wooden one. The Joke had been played by a wood turner in the village, who carved the asparagus and eoch day stoie into the garden and lifted up the Imitation asparagus little by little to imitate the nocturnal growth. Today canners have found a way of packing even niamm.itu asparagus as-paragus tips, so they come to us even more tender in the can than from the garden. And dietiii.-'tis have devised these Uelk-acie . Asparayus in Lemon Ringi: Remove Re-move asparagus carefully from two tall cans of asparagus, and place in a large flat skillet. Heat in its own juice. When ready to serve, slip four or five stalks through lemon rings and pour Hollandaiste Sauce over the tips. This serves eight persons. French Asparagus Salad: Drain and chiii the contents of a 15-ounce 15-ounce can of asparagus tips, then arrange on crisp romaine. .Chop finely one-half of a -1-ounce can of pimienlo and add with two tablespoons table-spoons i.apcrs to one-third cup French dressing. Pour over the salad and serve very cold. This serves six persons. |